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Thursday, February 18, 2010

Valentine's Day Dinner

Chilean Sea Bass with Roasted Tomatoe Compote


Ronnie begs for her treats

Why on Earth go out on Valentine's Day? Everything is over priced and over scheduled. No sooner do you sit down to your coveted reservation than they are hurriedly rushing out the door for the next table! The food is a mass produced pre-fixe nightmare. Opting to stay in is the best idea, ever. There's no rush to finish your bottle of wine, no terribly over sweetened molten chocolate cake to be choked down and best yet, no expensive cab ride home. Take you time and relax with an indulgent meal of your own choosing and prepared with more love and care than just picking up the check belies.

The menu:
Fennel and Blood Orange Salad
Chilean Sea Bass with Roasted Tomato Compote and Rosemary Roasted Potatoes
Dark Chocolate and Berries

This delicious meal was washed down with our new favorite winter refresher, The Chook Sparkling Shiraz. Crisp and dry but with berry flavors, this wine is not over whelming and is excellent slightly chilled.

Tomato Compote

Pre-heat the oven to 425. Toss a pint of grape tomatoes in extra virgin olive oil with some salt and pepper. Spread on a baking sheet. Roast for 25 - 30 minutes. Over low heat, mash the tomatoes together and reduce any left over juices until you have a relatively thick paste. Add a few capers in for a nice finish.

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